- Junior
 - Bureau à Clackamas
 
Summary
Essential Duties and Responsibilities
- Assist in inventory control based on company standards and state regulations:
 - Document and enter all inventory from production kitchen into METRC, or other state-specific inventory tracking system
 - Clearly label all inventory
 - Perform daily audits of physical inventory
 - Collaborate with Inventory Supervisor or Manager on inventory levels and packaging planning
 - Log all transfers from inventory items into finished packaged sellable units.
 - Fulfill orders, complete manifest documentation, facilitate the intake and outtake of product with sales representatives
 - Maintain a clean and organized inventory vault and ensure a safe working environment
 - Effectively communicate information and respond to questions/suggestions from various levels within the company
 - Report any product or production equipment that appears damaged, spoiled, broken, unusable, or unsatisfactory in any way to supervisors
 - Communicate discrepancies in quantities or quality of product
 - Other duties, responsibilities and activities may change or be assigned with or without advance notice
 
Qualifications
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 - At least 1 year of directly related experience and/or training in an inventory, analyst or logistics role or environment, preferably in the food or beverage industry; or equivalent combination of education and experience.
 - Must have experience working with a high sense of urgency preferably in a fast-paced work environment.
 - Must have strong attention to detail.
 - Proficiency with Microsoft Excel, Word, and Outlook. METRC experience preferred.
 - Must be able to effectively communicate in English, both verbally and written
 - Must obtain all state required: permits, licenses, certifications
 - ServSafe Food Handler’s Card preferred
 - Occasional travel required between buildings and sites
 - State regulations require all applicants must be 21 years of age or older
 - Will be required to submit to a background check